Lemon Chiffon Sponge

    Lemon Chiffon Sponge

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    113 people made this

    About this recipe: A lovely, light, layered lemon cake filled with a fresh cream filling. Decorate the top with lemon slices or grated lemon zest.

    Ingredients
    Serves: 14 

    • 250g cake flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 100g caster sugar
    • 125ml vegetable oil
    • 6 egg yolks
    • 180ml water
    • 1 tablespoon lemon zest
    • 6 egg whites
    • 1/2 teaspoon cream of tartar
    • 150g caster sugar
    • 1 recipe lemon cream filling
    • 8 lemon slices or grated lemon zest.

    Method
    Prep:45min  ›  Cook:1hr  ›  Extra time:15min  ›  Ready in:2hr 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. In a large bowl, combine flour, baking powder, salt and 100g sugar. Add oil, egg yolks, water and lemon zest. Beat with an electric mixer until smooth.
    3. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 150g sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the cake mixture, then quickly fold in remaining whites until no streaks remain. Turn cake mixture into ungreased 25cm tube cake tin.
    4. Bake in the preheated oven for 60 minutes or until a skewer inserted in the centre comes out clean. Invert cake and cool completely in tin. When cool, loosen edges and shake tin to remove cake.
    5. Prepare the filling according to recipe instructions.
    6. To assemble cake: Slice cake horizontally into 3 equal layers. Fill layers with filling. Spread remaining filling on top layer. Decorate with lemon slices.

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    Reviews (6)

    11

    Took shortcuts. didn't use cream of tartar, used a small spoon of vinegar. - 09 Apr 2009

    6

    i made this cake today after it appeared on my homepage and i felt inspired. i didn't own the type of tin so made it in two round tins, which worked well. was a little unsure what the whipping cream was for in the ingredients list, as i followed the second link for the filling also something pointing out storage would be useful - i am keeping mine in the fridge. however once made and been in the fridge for half an hour, my parter and his friend devoured the majority of it before going out. - 09 Apr 2009

    by
    4

    This recipe works well, the oil helps to keep it moist. When it was baking it did rise up and looked pretty impressive, that was all dispelled once you have the cake out of the oven as it sinks badly I think this has to do with the beaten egg whites not being enough to support the sponge once it's cooling, baking powder does a better job I think.. - 03 Jun 2012

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